Brett Descriptors

If you let it ride the flavors will eventually turn to pineapple.

 

I've made several beers with Orval dregs that turned out well; one with blackberries added scored a 46 in competition, so I like the Orval brett

One curious thing about the Orval brett is that it likes fairly low temperatures. I've had vigorous fermentation at 57F and would not like for it to get above 70F or so.

For VikeMan, the flavors I get with my favorite strains are sour cherries, old well cared for leather, sweaty horses, old hay, musty cellars and a little barnyard.

 

To all the folks in this thread that don't like Brett beers:
I agree that poorly made beers involving Brettanomyces and other non-Sacc microbes tend to be horrible when poorly made, and even well-made Brett beers are a bit of an acquired taste. However, well-made Brett beers can be amazing and change the way you think about what is possible in beer. No need to yuck our yum.

 

I've enjoyed some Brett beers. I've also hated several. Like anything else, taste is subjective. Hell, I even enjoy a little skunk in my beer on occasion, and even been known to drink a Zima every once in a while.